GRILLED BEEF TOPSIDE WITH MUSHROOM CREAM
700g baby potatoes, quartered 2 tsp salt 1 tsp crushed black pepper 2 + 4 cloves garlic, minced 5 tbsp olive oil 2 stalks rosemary, chopped 800g beef topside 1 tsp chilli flakes 2 tbsp cooking oil 400g shiitake mushrooms, sliced 1 yellow onion, sliced 1 cup water
cup whipping cream 1 small broccoli, cut into florets and steamed for 5min
1 Toss the potatoes with 1 tsp salt, 1 tsp pepper, 2 cloves minced garlic, the rosemary and 3 tbsp olive oil. Roast in a preheated oven at 160 deg C for 45-60min, flipping over once halfway through. 2 Season the beef with tsp salt, tsp pepper, and the chilli flakes. 3 Heat the cooking oil in a pan over high heat. Sear the beef for 3min on each side. Transfer to a plate. 4 Heat the remaining olive oil in a saucepan over medium heat. Saute the mushrooms, onions, and remaining salt and garlic for 3min. Add the water and bring to the boil. 5 Simmer for 20min then stir in the whipping cream. Remove from heat. Set aside. 6 Cook the beef in the pan over medium heat for 2min on each side. Cut the beef into 2cm-thick slices. Serve with the mushroom cream, broccoli and potatoes.